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Strawberry Rhubarb Upside Down Cake

Delicious Strawberry Rhubarb Upside Down Cake to Impress Everyone

A delightful blend of sweet strawberries and tart rhubarb in a luscious upside down cake that’s sure to impress.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit Topping
  • 1 cup Rhubarb (½-inch pieces) Provides tartness and flavor balance; ensure it is fresh for optimal taste.
  • 1 cup Strawberries (hulled and halved) Adds sweetness and vibrant color; substitute with other berries if not in season.
  • ¾ cup Granulated Sugar Sweetens the fruit and helps form a syrup; use less if you prefer a more tart flavor.
  • 2 tablespoons Unsalted Butter (melted) Adds richness and moisture to the fruit layer; can substitute with margarine if necessary.
For the Cake Batter
  • ½ cup Unsalted Butter (room temperature) Ensures a rich, tender cake, blending smoothly with other ingredients.
  • 1½ cups All-Purpose Flour Provides structure to the cake; gluten-free flour can be used as a substitute.
  • 1 teaspoon Baking Powder Acts as a leavening agent for the cake’s rise, ensuring a fluffy texture.
  • ¼ teaspoon Salt Balances sweetness and enhances flavor throughout the cake.
  • 2 large Eggs Binds ingredients and contributes to the cake’s delightful texture.
  • 1 teaspoon Vanilla Extract Adds depth of flavor; can be omitted if desired.
  • ½ cup Milk Moistens the cake; substitute with a non-dairy option if needed.

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • electric mixer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Combine rhubarb, strawberries, sugar, and melted butter in a medium bowl. Toss until the fruit is coated. Spread in the prepared pan.
  3. Whisk together flour, baking powder, and salt in a separate bowl. Set aside.
  4. Cream the room-temperature butter and remaining sugar with an electric mixer until light and fluffy.
  5. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
  6. Gradually add the flour mixture to the creamed butter, alternating with the milk until just combined.
  7. Pour the batter over the fruit layer in the pan, spreading it evenly.
  8. Bake for 40-45 minutes or until a toothpick comes out clean and the edges pull away from the pan.
  9. Cool in the pan for 10 minutes, then invert onto a serving plate.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Serve warm with whipped cream or vanilla ice cream for enhanced flavor. Store leftovers in an airtight container at room temperature for up to 3 days.

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